After a long hard working day when your bones start giving
up, the body is feeling tired and
the backbone is getting stiffed, what can rescue you from
a tiring kitchen job is a bowl of Khichdi” Isn’t it?
Heehee😀Thinking, "khichdi…no, never, it’s so boring." I know
khichdi is a simple Indian combination of rice and yellow moong lentil
generally served in India to someone who is not well or recovering from
illness. But, what if you get a tasty delight in the form of khichdi. Maharashtrian style Masale khichdi with nutritious
lentils and onion Garlic tadka tastes flavourful to all Indian Food lovers.
All khichdi’s are nutrient-rich and easy to digest. So this is one meal idea that is very much preferred for lunch or dinner meals, especially in Indian homes. Recently, I explored different types like Gujarati Khichu, Rajasthani Bajra Khichdi, and Maharashtrian Masala Bhat. And when I tasted this special Maharashtrian masala khichdi, I fell in love with it.
Believe me, it tastes great and is no less than any veg pulao or biryani for me. From that day onwards it has become one of the regular dishes in a week at my home. Maharashtrian Masale Dal Khichdi or Marathi Masala Bhat can be served as full dinner or lunch meals. So, let's give it a try with me to this authentic Masale Bhat from Maharashtra.
Overview
Overview
Soaking time: 15 mins.
Preparation time: 10 mins.
Cooking time: 20 mins.
Course: Lunch/Dinner meal
Serve: 4
Ingredients
Cereals
- Moong dal- 1/3 cup
- Toor dal- 1/3 cup
- Massor dal-1/4 cup
- Rice- 1/2 cup
- Water- 3 cups (for cooking)
Vegetables
- Crushed Garlic- 2-3 cloves
- Grated Ginger- 1/2 teaspoon
- Chopped Onion-1
- Green chili- 2
- Chopped Tomato- 1 (big size)
- Green coriander- handful (for garnishing)
Spices and others
- Turmeric- 1/2 teaspoon
- Dry Red chili- 1
- Hing/Asafoetida powder- 2 pinch (1/4 teaspoon)
- Mustard seed- 1/2 teaspoon
- Jeera seed- 1/2 teaspoon
- Red chili powder- 1/2 teaspoon
- Salt- 1 tablespoon ( as per taste)
- Saturated butter/ghee- 1 tablespoon
Let's learn how to cook dal khichdi
Step-1
Wash the lentils and rice thoroughly in fresh water to remove all the dirt and chemicals.
Step-2
Soak them for about 15 minutes. Then remove the excess water and put the dal and rice in a pressure cooker.
Step-3
Add turmeric powder and 3 cups of water into it and mix well.
Step-4
Cover the lid of the cooker and cook for 15 minutes on low flame or wait till it releases 2 whistles on medium heat.
Step-5
In the meanwhile, Take a kadhai or pan. add 1 tablespoon Ghee, 2 pinch Hing, dry chili, jeera, mustard seeds.
Step-6
Once mustard and jeera start crackling add crushed garlic, grated ginger, chopped onion, and green chili.
Step-7
Cook for about 5 minutes till the onion changes to transparent color. Add chopped tomato and cook again till they become mushy.
Step-8
Add salt and red chili powder to the prepared mix.
Step-9
Check the consistency of the khichdi once the pressure is released from the cooker. If it's too thick then add water as required. I am adding 2 cup of water here.
Step-10
Add the boiled dal mix to the pan and stir well.
Step-11
